Fish Goujons with Sweet Potato Wedges and Peas

Nutrition per serving

Calories579 kcal
Protein32.2 g
Carbs44.2 g
Fats31 g
Saturated Fat4.8 g
Monounsaturated Fat20.6 g
Polyunsaturated Fat4 g
Sugars8.4 g
Fiber7.1 g
Sodium316 mg

Ingredients

Sweet Potato
Dried Thyme
Fish, tilapia
Bread Crumbs
Green Peas
Olive Oil
Preparations
  1. Preheat the oven to 200 C (392 F)
  2. Chop the sweet potatoes (with the skin) into 2cm width wedges.
  3. Remove the thyme leaves from the sprig and finely chop the leaves.
  4. Slice the fish into 4 equal pieces.
  Cooking Instructions
  1. Evenly coat the potato wedges in a tbsp of olive oil and evenly layer onto a baking tray. Sprinkle over a pinch of salt and pepper and cook near the top of the oven for 20-25 minutes until tender and crispy around the edges.
  2. In a bowl, add the breadcrumbs with the chopped thyme leaves and a pinch of salt and pepper and mix to combine.
  3. Put 1 tbsp of olive oil into a bowl and coat each side of the fish in the oil, then coat both sides in the breadcrumbs. Place the fish onto a baking tray and cook near the top of the oven for about 20 minutes. Carefully turn the fish over halfway through cooking time.
  4. Bring a small pot of lightly salted water to boil. When the potato wedges/fish are 5 minutes away from being ready, add the peas to the boiling water and cook for 1 ½ minutes. Drain the peas and serve alongside the fish and potato wedges.